Monday, July 11, 2011

Crunchy Napa Cabbage Asian Slaw

Since summer is in full swing, I have another salad for your "gotta make for summer" recipes. I found it at Kalyn's Kitchen. She puts out some very yummy salads full of nice veggies... and you know how partial I am to veggies. Gotta have lots of 'em.

I tried the Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas, Radishes, Almonds and Cilantro (Kalyn loves detailed descriptive names), making some of my own tweaks to the recipe (not much), and found it easy to make and delicious. I first made it in March and felt summer is the best time to introduce it to you.

Starting with the Napa cabbage, slice it thin and chop it. You should have 3 to 4 cups of chopped cabbage.
Cut the ends off the sugar snap peas and then slice them diagonally making about 1/2 inch slices. Cut enough to make 1 cup.
To make half-moons, trim ends of radishes, and cut in half lengthwise. Place halves flat and thinly slice widthwise into half-moon slices. Isn't that pretty?
Slice the green onions and...
...chop the cilantro, if you choose to include it (and why wouldn't you?).
When making the dressing, I used one cube of the Dorot frozen crushed garlic (I get mine in the freezer section at Trader Joe's) for the crushed garlic puree. Since I had fresh ginger root on hand, I finely grated it, making sure I captured the juice it produced to make the ground ginger puree. You can also use crushed garlic and ginger from a jar (as Kalyn did for her recipe). Instead of Srirachi sauce, I used a home-made hot sauce (given to me as a gift) that does just as good a job.
Finally I cut-up whole almonds and then toasted them in a dry pan at high heat for 1-2 minutes. You'll smell a nutty aroma when they're done.

Crunchy Napa Cabbage Asian Slaw

From adapted from Kalyn's Kitchen
Yield 6 large servings

Category Salad
Cuisine Healthy, Vegan

1 small Napa cabbage, thinly sliced then coursely chopped (~ 3-4 C shredded cabbage)
1 C sliced (on diagonal) sugar snap peas
1 C radishes, sliced into half-moons
1/2 C sliced green onions
Huy Fong Sriracha sauce - 17 oz x 2 bottles1/2 - 3/4 C chopped cilantro (optional)
1/2 C sliced almonds, toasted

1 T rice vinegar
1 tsp maple syrup
1 tsp soy sauce ( I use Bragg's Liquid Aminos)
1/2 tsp crushed garlic puree
1/4 tsp sesame oil
1/4 tsp ground ginger puree
1/4 tsp Sriracha sauce (or hot sauce)
1/3 C mayonaise

1. Put cabbage, sugar snap peas, radishes, green onions and cilantro into salad bowl.
2. In a small bowl, stir together dressing ingredients and use whisk to blend well.
3. Toss ingredients in salad bowl. Add dressing and toss to coat the veggies.
4. Toast the almonds in a dry pan over high heat for 1-2 minutes.
5. Add almonds to salad bowl, toss gently and serve.

Notes: • To make half-moons, trim ends of radishes, and cut in half lengthwise. Place halves flat and thinly slice widthwise into half-moon slices.

I know you'll love the zesty, Asian flavor of this salad.

What's your favorite recipe with radishes or sugar snap peas? Scroll down and leave a comment.


  1. It all looks so yummy. Nice and light for hot summer days.

  2. Besides yummy, just the snap peas give you cancer-fighting polyphenols, protein and omega-3 fats. Eat as much as you like.

  3. So glad you liked it! I've made that a few times for parties and such.

  4. What a perfect salad for these hot summer nights. I love cilantro in salads, but I never thought to try it with cabbage. Yum!

  5. I'm a "kitchen sink" kinda salad gal, Heather. If it's plant-based and I have it on-hand, it's will likely end up in the salad.